DAY 6: Organic Chef Ani Phyo's Bulk-Friendly Fudge Brownies

We've been getting great inspirational tips and tricks from organic chef Ani Phyo throughout our Bulk Buying 101 Crash Course. Today, Phyo shares a taste of her latest book Ani's 15-Day Fat Blast. When we asked Phyo how she uses bulk ingredients in her own cooking, she immediately thought of this Fudge Brownies recipe: "The four ingredients all come from the bulk section," says Phyo. "You can buy beautiful medjool dates, cacao powder, sea salt, and walnuts from bulk." Brownies will keep for a few weeks in the fridge when stored in a sealed container.

1. Combine walnuts, cacao powder, and salt in food processor. Pulse into medium pieces. Use some of this mixture to powder the bottom of a baking pan. Add dates to remaining mixture and pulse to mix well until a batter forms. Batter should stick together when squeezed into a ball. If it's too loose, add a few more sticky dates or a splash of filtered water to help bind it. If it's too sticky, add a few more crushed dry walnuts to firm it up.

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2. Scoop batter into the powdered baking pan, and press lightly to flatten it to about 1/2 inch to 3/4 inch thick. Cut into four square Brownies.

The bulk bins are a treasure trove of intriguing ingredients that will inspire you to get creative in the kitchen. Since you can buy as much or as little of an ingredient as you need, it's easy and relatively risk-free to get to know new foods and experiment with simple swaps such as red lentils for green or quinoa for couscous.

Serving wine at your holiday feast? Watch what you pair with the vegetarian roast. Turns out, more than 70 additives—including a handful of animal products—can be used to make and process wine. Not to worry. Here’s how to find a vegetarian-friendly wine (and avoid ones that aren’t).

Attention savvy shoppers: Can you believe we're already more than half way through our 7-Day Bulking Buying 101 Crash Course? Now that you're comfortable navigating the bulk food aisles and storing bulk ingredients at home, it’s time to get creative in the kitchen. In today's video, Spork Foods sisters Heather Goldberg and Jenny Engel show you how to make their bulk-friendly recipe Creamy Vegan Pistachio Pesto over Brown Rice. The dish is vegan comfort food at its best, plus it's quick and easy to make.

Fresh summer produce is on the verge of running rampant. Hurray! There are endless, easy ways to incorporate variety, color, and vibrant flavors into your warm-weather cooking. Follow these tips for using seasonal fruits and veggies—whether you picked them up at your neighborhood farmers' market or your own rooftop garden.